Tuesday, March 19, 2013

Mama’s killer pork vindaloo kerala style

So i searched the net for pork vindaloo kerala style ( cause
thats the killer shit duh! ) and i found some four totally different recipes
and i knew that wasn't how mama makes by looking at the picture. So i called
mom and got her recipe. Thats my dinner tonight!

( note -Garam masala, dhaniya - take a table spoon each
Pepper - 1 tea spoon Chilly powder - 1/2 teaspoon Turmeric powder - a pinch. (
this should give an idea of proportion. This is for people who don't like it
spicy. If you are a true mallu add on a lil more of pepper and chilly powder)

mix the above ( collection 2 ) with 2 table spoon or so of vinegar

black mustard seeds powdered( 1/2 teaspoon ) – if you can not find powder, wet it a bit and crush to
get rid of its skin ( mom says that’s the way to get the flavor right )

Cooking

Add Coconut oil ( I guess you could add any other sunflower
oil types, but then hey this is kerala style )

Then add collection 2 and mix the two. Mix! let it all get mixed up! Add salt. Mix.

When its nicely mixed add the pork and mix. Mix.

If you prefer a
bit more vinegar add a teaspoon at the most.

Pressure cook for about 22 minutes.

( Note - As to pressure cooking. Number of whistles might vary. But about 20 to 25 mins on low/med flame should have it cooked just fine. If you find you need the pork more tender after this, i would just cook it for another 5 mins more in the pressure cooker. I also like my pork tangy so I add half a tea spoon of vinegar at the end.)

( this should give an idea of proportion. This is for people who don't like it spicy. If you are a true mallu add on a lil more of pepper and chilly powder)

As to pressure cooking. Number of whistles might vary. But about 20 to 25 mins on low/med flame should have it cooked just fine. If you find you need the pork more tender after this, i would just cook it for another 5 mins more in the pressure cooker.

I also like my pork tangy so I add half a tea spoon of vinegar at the end.

superbly explained just like I would to my boys when they call in from overseas and ask for recipes.Im going to try it and put it out for Easter lunch tomorrow, will keep you posted on the family's comments